Chicken samosa parcels

Name: Chicken samosa parcels
Total time: 2700 s
Yield: 4 (people)
Cuisine: Indian
Ingredients: 500 gm minced chicken; 1 medium sized onion(sliced); 2 tsp ginger garlic paste; 2 tsp chilli coriander paste; to taste Salt; 2 tbsp oil; 1 tsp cumin powder; 1/2 tsp black pepper powder; 1 tsp garam masala; 2 cups maida (All-purpose flour) sifted; 1/2 tsp ajwain (carom seeds); 1/2 tsp salt; 3 tbsp ghee (clarified butter); 1 cup water; as needed Cooking oil for frying

Dabs @cook_24449717

#IWG
This is a dish that can be served during occasions when you have guests coming at home. The parcel shape looks great when served. Try it.

Dabs @cook_24449717

#IWG
This is a dish that can be served during occasions when you have guests coming at home. The parcel shape looks great when served. Try it.

Saved

Ingredients

30-45 mins

4 (people)

For chicken keema
500 gmminced chicken
1medium sized onion(sliced)
2 tspginger garlic paste
2 tspchilli coriander paste
to tasteSalt
2 tbspoil
1 tspcumin powder
1/2 tspblack pepper powder
1 tspgaram masala
Dough
2 cupsmaida (All-purpose flour) sifted
1/2 tspajwain (carom seeds)
1/2 tspsalt
3 tbspghee (clarified butter)
1 cupwater
as neededCooking oil for frying

Saved

Steps

30-45 mins

1

Heat oil in a pan. Add onions and saute till it turns translucent. Add ginger garlic paste and saute till raw smell goes.
2

Add minced chicken to it. Mix with onions. Add black pepper powder, cumin powder, garam masala, salt, chilli coriander paste (2 green chillies and 1/2 cup coriander leaves grinded together). Cover and cook for 10 mins on low heat. After 10 mins open lid and dry out the water. Chicken keema is ready.
3

In a bowl add all-purpose flour, carom seeds, 2tbsp ghee, salt and mix.
4

Gradually add water and knead until dough is formed. Grease dough with 1 tbsp ghee. Cover and let it rest for 15 mins.
5

Knead dough again, sprinkle dry flour and divide into two equal parts.
6

Take a dough, make a ball and roll out with the help of rolling pin.
7

With the help of cutter cut into round shapes.
8

Fill all round shapes with chicken keema. Fold the edges by applying water and insert clove in the center.
9

In frying pan heat cooking oil and fry on low flame until golden brown. Serve with chutney or sauce.